TEXAS CHILI

Serve with a hunk of Texas-sized cornbread.

TOTAL TIME: 2:30 PREP: 0:10 COOK: 2:20 LEVEL: EASY SERVES:
TK
INGREDIENTS
8 slices bacon
1 3- to 4-pound beef chuck roast, trimmed of fat and cut into 1 cubes
kosher salt
1 large onion, diced
2 jalapeos, minced
2 cloves garlic, minced
2 tbsp. tomato paste
1 tbsp. ancho chili powder
1 tbsp. chipotle chili powder
1/2 tbsp. dried oregano
1/2 tbsp. ground cumin
1 28 oz. can crushed tomatoes
1/2 c. lager beer
32 oz. low-sodium beef broth
2 c. water
Shredded cheddar, for serving
Sour cream, for serving
Chopped chives, for serving
Cornbread, for serving

DIRECTIONS
1
2
3

4
5

In a large pot, cook bacon until crisp. Drain on paper towels and set aside.
Add beef cubes to bacon fat and sear until browned on all sides. Season with salt. Set
aside.
Add onion, jalapeos, and garlic to pot and stir until soft, 5 minutes. Add tomato paste and
stir, then add spice mix and stir until combined, then return beef and bacon to pot and
add crushed tomatoes, beer, beef broth, and water.
Bring to a boil, then reduce to a simmer and let cook until meat is tender, about 2 hours.
Serve garnished with cheese and serve with corn bread.